Chocolate biscuit

Biscuit. . . For some hostesses, the word is covered in mystery, and for many, this confection is a favorite variant of the cake base. Be that as it may, few will give up the airy, tender treat that just melts in your mouth. And if it's also a chocolate biscuit!

There are quite a few recipes for making chocolate biscuit, and their variations depend on the fantasy and culinary experience of the cook. However, regardless of the variety of methods for its manufacture, the basic composition of the ingredients for chocolate biscuit dough remains unchanged. So, the essential components of chocolate biscuit are chicken eggs, granulated sugar, high-quality wheat flour and cocoa powder.

In addition, in addition to the classic version, there is also a chocolate chiffon biscuit, which necessarily includes confectionery fat. It can be either butter or margarine, or oils of vegetable origin. The finished confectionery product is characterized by special tenderness and low humidity, therefore, when making cakes, such cakes do not need to be impregnated.

In order to cook not only chocolate, but also a simple biscuit, you need to know a few tricks, so to speak, small secrets. First of all, you need to pre-cool the chicken eggs, and then carefully release them from the shell so that even a drop of yolk does not get into the protein. In addition, before kneading the dough, wheat flour should be sifted several times so that it is well saturated with oxygen, so that the finished biscuit is airy and practically weightless.

An important condition for the correct preparation of chocolate biscuit is the method of kneading dough. So that in the process of baking or immediately after it, the product does not fall, you need to very carefully with a wooden spoon or pastry spatula, as it were, fold the dough, scooping it from the bottom and lifting it up. But you need to act quickly, since the biscuit dough will not tolerate delay and may fall. The finished mass is laid out in a mould and put in a preheated oven.

It is recommended to keep freshly baked chocolate sponge at room temperature for at least eight hours, and sometimes longer. Thus, the cakes during cutting will not crumble, and impregnation will not make them too wet and unsightly, turning them into porridge.

Chocolate sponge is a great base for a variety of cakes, desserts and cakes. A very light air product with a pleasant aroma and chocolate taste is perfectly combined with fruits and cream creams. Or you can just cut it into pieces, pour glaze and unusually tender and at the same time simple, but very tasty tea treat is ready.